Autumn is in full swing and the time is now for pumpkin spice lattes, pumpkin rolls, and now, Mia’s Easy Pumpkin Bars. This easy pumpkin bar recipe will make you the star of any socially distant, COVID-safe autumn gathering.
Who doesn’t love an easy pumpkin bar recipe this time of year? Sweet and spiced, Mia’s pumpkin bar recipe is pumpkin pie you can eat without a fork…need we say more?
How to Make Mia’s Pumpkin Bars:
Making this recipe is a breeze. You’ll prepare a simple crust of egg, vanilla, sugar, baking soda, and flour. Once the crust is combined, you’ll pour it into a prepared baking dish.
After that, it’s just a matter of combining a few ingredients for the filling – cream cheese, pumpkin puree, eggs, vanilla, flour, pumpkin pie spice, and confectioners’ sugar. It wouldn’t be a delicious fall dessert without butter, so you’ll drizzle melted butter into the filling and pour it over the prepared crust.
After that, it’s just a matter of baking for about 55 minutes or until the center has set. That’s it!
What if I don’t have pumpkin pie spice?
No need to fret! You can make your own version of pumpkin pie spice using a 3:1 ratio of cinnamon to everything else. So you’ll want to do 1 teaspoon cinnamon and then 1/4 teaspoon of the following: ground cloves, ginger, and nutmeg. I also love a shake or two of allspice in my pumpkin pie spice. If you don’t have one or two of those ingredients, simply substitute with the ingredients that you do have. It will still be tasty!
Looking for more dessert recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
About the Recipe Developer, Mia Carr:
Charm City resident and mother of 3, Mia Carr is the owner and operator of Bakeology. She infuses her southern roots, love for all local natural ingredients, and epicure taste to produce delightful, handcrafted baked goods.
Mia’s Easy Pumpkin Bars
Ingredients
Crust:
- 1 egg
- 1 cup (220g) light brown sugar
- 1 teaspoon vanilla extract
- ½ cup (60g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
Filling:
- 1 tablespoon (8g) all-purpose flour
- 1 (8-ounce) package cream cheese (softened)
- 3 eggs
- 1 egg yolk
- 1 (15-ounce) can pure pumpkin purée
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2½ cups (300g) powdered sugar
- ½ cup (113g) unsalted butter (melted)
Instructions
Prepare the crust:
- Preheat oven to 350ºF. Lightly grease a 9×13" baking pan and set aside.
- Combine 1 egg, 1 teaspoon vanilla extract, and 1 cup (220g) light brown sugar together in a bowl. Add ½ cup (60g) all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon kosher salt. Beat with an electric hand mixer until combined.
- Pour the mixture into the greased baking pan and use a spatula to smooth it out into an even layer. Set aside.
Prepare the filling:
- Place cream cheese in a large bowl and beat with an electric hand mixer until smooth. Add the pumpkin purée and beat until completely incorporated with the cream cheese. Add 3 eggs, 1 egg yolk, and 1 teaspoon vanilla extract and beat until smooth.
- Add 1 tablespoon (8g) all-purpose flour, 1 teaspoon pumpkin pie spice, and 2½ cups (300g) powdered sugar and beat with the electric hand mixer until smooth. Reduce mixer speed to low and slowly drizzle in ½ (113g) melted butter. Continue beating with the mixer until smooth.
- Pour pumpkin filling over the crust in an even layer. Transfer to the preheated oven for 55 minutes or until the center is mostly set. See Note 1. The edges should be set with a slight jiggle in the center. The internal temperature of the filling should be around 175°F for a custardy filling and up to 210°F for a firmer filling, depending on preference.
- Let the pumpkin bars cool completely before serving.
To serve:
- Cut into 24 bars and enjoy with whipped cream and a sprinkle of cinnamon or pumpkin pie spice on top. See Note 2.
